Do you want your friends to consider you as the best cook in the area? Make this lasagna and you will hit your target!
It is extremely appetizing, and extremely easy to make as well. Just combine the right ingredients and it is a done deal!
Lasagna is THE Sunday or holiday lunch dish: share it with your family and friends. Of course, mum’s or granny’s lasagne is the best in the world. Actually I was taught to make lasagna by my granny in Ferrara: hers was super tasty and super tempting. It is not difficult to make, believe me!
What are the ingredients for lasagna?
Simple ingredients: fresh sheets of egg pasta, béchamel, ragù, and a little Parmigiano Reggiano. This is called “alla Bolognese” because of the typical Bolognese ragù. Several regional recipes are available according to the local traditions and products.
Home made pasta is much better, but you may also use that you can buy at the supermarket. I usually make it myself, and I cut the sheets according to the size of my casserole. At least 5 sheets which means 5 layers.
There are several variations of the Bolognese ragù. I usually make my own because I think it is more aromatic than the traditional one. You choose!
Then you can enrich it with mozzarella cheese, or ham. I’d rather not add more ingredients because lasagna is a rich dish on its own. Less is more: the less ingredients, the more pleasant the result.
How can you prepare béchamel for lasagna
- 100 gr
- 100 gr
- 1 liter
half skimmed milk
a pinch of salt
nutmeg and black pepper
- Melt the butter in a saucepan and stir in the sifted flour;
- Stir well with a whisk until a grainy yellowish sticky paste;
- Cook for a couple of minutes until thick;
- Remove the pan from the heat and pour the hot milk a little a time in order to be completely incorporated by the flour;
- Stir well to eliminate any clumps until a smooth white cream;
- Put the pan over medium-low heat and bring it to a boil;
- Add salt, pepper, and nutmeg to taste;
- Cook until the desired consistency. Watch out: don’t overcook it, otherwise it will get too thick.
How long do you leave lasagna in the oven?
It doesn’t take long, about 20-25 minutes, because, save the pasta, all the ingredients in the layers have already been cooked: ragù and béchamel do not need cooking, they only have to mix together.
Should I cover lasagna with tin foil while baking?
I usually don’t cover my lasagna because I like the surface to be crispy. Cover it for a more uniform taste.
Can lasagna be made the day before? Why does lasagna taste better the following day?
I like lasagna with strong taste, so I prepare and bake it for about 20 minutes the day before. I take it out of the oven to cool down, then I put it into the fridge cover with cling film. I heat lasagna up for about 20 minutes and I serve it very hot.
What side dishes can be paired with lasagna?
Now I turn into the nutritionist I am to answer this question: this is a very rich dish, it is main course you may combine with some crispy salad. Keep in mind that it contains all the nutrients of a meal: pasta, meat, and fat. The average serving-a 10cmX10cm cube (slightly bigger for a man) will make you feel sated and satisfied.
Can you freeze lasagna?
Yes, of course! Prepare plenty of lasagna and place the leftovers in the fridge up to 1 or 2 days, otherwise divide it in individual servings and keep in the freezer up to 1 month. Thaw at room temperature or defrost in the microwave.
Unforgettable home made lasagna
fresh egg lasagna sheets (size 12 x 20 cm)
- 600 gr
Parmigiano Reggiano to taste
- Prepare the egg pasta sheets, the ragù (if you have frozen it, thaw it over low heat), and the béchamel;
- Place a little béchamel onto the bottom of a casserole, then a sheet of pasta followed by a layer of béchamel and one of ragù;
- Repeat this process until you have used all the pasta sheets;
- Top with thinly shredded Parmigiano Reggiano;
- Bake in static oven at 180°C (356°F) for 20 minutes.